Tuna-Pesto Melts on Rye with Romaine Salad with Can

Name: Tuna-Pesto Melts on Rye with Romaine Salad with Candied Walnuts and Grapefruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cooked tuna fillets, broken into 1-inch pieces (about 2 cups); 1/4 cup prepared basil pesto; 2 tablespoons jarred roasted red peppers, diced; 2 to 3 tablespoons mayonnaise; 1 tablespoon grated Parmesan; Salt and freshly ground black pepper; 4 thick slices rye bread; 8 slices Swiss cheese; 3 tablespoons olive oil; 3 tablespoons seasoned rice vinegar; 2 teaspoons Dijon mustard; 4 to 6 cups chopped Romaine lettuce leaves; 1 cup ruby red grapefruit segments; 1/3 cup candied walnuts, pecans or peanuts

Servings: persons

2 cooked tuna fillets, broken into 1-inch pieces (about 2 cups)
1/4 cup prepared basil pesto
2 tablespoons jarred roasted red peppers, diced
2 to 3 tablespoons mayonnaise
1 tablespoon grated Parmesan
Salt and freshly ground black pepper
4 thick slices rye bread
8 slices Swiss cheese
3 tablespoons olive oil
3 tablespoons seasoned rice vinegar
2 teaspoons Dijon mustard
4 to 6 cups chopped Romaine lettuce leaves
1 cup ruby red grapefruit segments
1/3 cup candied walnuts, pecans or peanuts

1
Preheat broiler.
2
For tuna melts:
3
In a medium bowl, combine tuna, pesto, red peppers, mayonnaise, and Parmesan.
4
Mix well and season to taste with salt and black pepper.
5
Spoon tuna mixture onto bread slices and place on a foil-lined baking sheet.
6
Top the tuna with cheese.
7
Broil 2 minutes, until cheese melts.
8
For the salad:
9
In a small bowl, whisk together oil, vinegar and mustard and season to taste with salt and black pepper.
10
Arrange lettuce on a serving plate and top with grapefruit segments and walnuts.
11
Pour dressing over salad and serve.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cooked tuna fillets, broken into 1-inch pieces (about 2 cups), 1/4 cup prepared basil pesto, 2 tablespoons jarred roasted red peppers, diced, 2 to 3 tablespoons mayonnaise, and more.

Yes, Tuna-Pesto Melts on Rye with Romaine Salad with Candied Walnuts and Grapefruit falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tuna-Pesto Melts on Rye with Romaine Salad with Candied Walnuts and Grapefruit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions